Before Cooking Vol. 87

In the kitchen of Jean-Blaise Hall, one pricks, cuts, whips and ties. No, this is not a session of torture! The ingredients are willing victims. The purpose of all this mixing, turning and shaking is not to create an upheaval. On the contrary! The culinary gestures are orderly, precise and confident, having been repeated a thousand times. And the images are so appetizing, that we melt like butter in a pan, dissolve like sugar turning into caramel, or frost like icing over a cake. As for meat, there is no need for tenderizer, even though its secret has not been sealed! For the cuisine of Jean-Blaise Hall is, in fact, yours and ours. Isabelle Terrier